• 2tsp Rapeseed oil
  • 1 Red onion, halved and sliced
  • 2 Garlic cloves, sliced
  • 175g Butternut squash, frozen chunks
  • 140g Broccoli, stalks sliced, crown cut into small florets
  • 1tbsp Fresh thyme
  • 250g Ready-to-eat red and white quinoa
  • 2tbsp Parsley
  • 25g Dried cranberries
  • A handful of pumpkin seeds (optional)
  • 1tbsp Balsamic vinegar
  • 50g Feta cheese (check it's made with pasteurised milk), crumbled


  • STEP 1

    Heat the oil in a wok with a lid. Add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon.

  • STEP 2

    Add the squash, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.

  • STEP 3

    Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well.

  • STEP 4

    Toss through the vegetables with the feta. Will keep in the fridge for 2 days.

Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.